This is how I make my brussels sprouts and I gotta be honest – they’re so bitchin I’ll often have them for breakfast. Apparently this is weird because the guy across the breakfast table from me says I’m a Communist for not eating a real American breakfast such as a nutritious sugar-coated Kellogg’s product.
I like my cookies thick and soft but not mushy, firm and dense but not hard. And when I say “cookies” what I really mean is cookies, Dirty Bird.
My Best Chocolate Chip Cookies Yet – From http://www.sharongreen.me – butter (left at room temperature for 10 minutes (see instructions)), sugar, brown sugar (light or dark is fine), pure vanilla extract, eggs, baking soda, salt, all-purpose flour (Scooped with the measuring cup, not spooned into the measuring cup.), semi-sweet chocolate chips, Preheat oven to 350F.; In a large bowl cream together butter, sugar and brown sugar and stop mixing as soon as it’s mostly combined. There shouldn’t be any lumps of butter remaining.
NOTE: Your butter should be soft enough so that if you firmly squeeze it you can only make a slight indentation with your fingers. Any softer and you’ll have flat cookies. If your butter is too soft pop it in the refrigerator for a bit until it’s colder. ; Mix in eggs and vanilla.; In a separate bowl combine baking soda, salt and flour. Mix into wet ingredients until 95% combined. Fold in chocolate chips, stirring until just completely combined.; Scoop onto the cookie sheets using 2 spoons or, if you have it, a cookie scoop. I use the small scoop from Pampered Chef and it gives me perfectly sized, 3-bite cookies.; Bake for 10 minutes to start, adding 1-2 minutes to the timer until the cookies are a golden brown. In my oven 14 minutes is perfect.; – Adapted recipe courtesy of http://www.DaisyCottageDesigns.com[/wpurp-searchable-recipe%5D
Plain, simple, refreshing iced tea. I am not clever enough to come up with something good here. Sorry.
Classic Iced Tea – From http://www.sharongreen.me – water, tea bags (regular size), cold water, In a small saucepan bring 2 1/4 cups of water to a gentle boil. Add the tea bags, remove the saucepan from heat and cover. Steep for 15 minutes.; Remove the tea bags without squeezing them (which would add bitterness) and pour the steeped tea into a 2 1/2 quart heatproof container (like a large Pyrex liquid measure). Add the 6 cups cold water and mix.; Let cool at room temperature and then refrigerate until cold. Serve over ice, garnished with sugar, lemon wedges and/or mint sprigs.; – Recipe from http://www.finecooking.com[/wpurp-searchable-recipe%5D
I often make this for guests who then request it every time they come over, which is a very flattering pain in the ass. So before you serve this to other people make sure you’re ok with making it. I start out with a small amount of sugar and then add to taste because I don’t want to get the shuga.
Blueberry Lemon Iced Tea – From http://www.sharongreen.me – frozen blueberries, lemon juice (fresh or concentrate), water, tea bags, sugar (Add more or less to taste), Place frozen blueberries and 1/2 cup lemon juice in a saucepan and bring to a boil over medium heat. Stir occasionally for 5 minutes.; Remove from heat and pour through a fine mesh strainer into a bowl using the back of a spoon to squeeze out the juice. Discard solid blueberry paste or reserve it and use it in muffins, pancakes or to make suet for the birds. They love it!; Bring 4 cups of water to a boil in the same saucepan. Remove from heat and add 6 teabags, then let steep for 5 minutes.; Remove tea bags and stir in 1/2 cup sugar and blueberry juice mixture. Pour into a pitcher, cover and chill. Serve over ice.; – Adapted recipe courtesy of http://www.myrecipes.com[/wpurp-searchable-recipe%5D
This recipe is exactly how Ree Drummond, The Pioneer Woman and one of my culinary idols, wrote it because one thing I’ve learned is that you don’t screw with perfection. The only way you could make this better is to serve it over $20 bills.
The perfect mix of salty and sweet for those depressing nights when you need to eat your feelings. Use gluten-free pretzels to make it GF friendly or live on the edge and use regular pretzels. Crazytown!
Pretzel Caramel Chocolate Crack – From http://www.sharongreen.me – pretzels (I like the square waffle kind), butter (2 standard sized sticks), light brown sugar, salt, honey, pure vanilla extract, baking soda, chocolate chips (I like to use the mini-chips, they melt better), Line a 9×9 pan with parchment paper. If you don’t have parchment paper then line it with the thickest aluminum foil you have and grease generously with butter.; Spread pretzels on the bottom of the prepared pan, set aside.; In a saucepan combine butter, salt, brown sugar and honey and cook over medium heat until a candy thermometer reaches 260F.; Remove from heat, add vanilla and baking soda while constantly stirring.; Preheat the oven to 350F. Pour the prepared caramel over pretzels, set aside and let cool for 10 minutes.; Sprinkle the chocolate chips evenly over the pretzel/caramel mixture. Put the pan in the oven for about 5 minutes or until the chips have melted. They’ll still have their shape because, well, science. But they’ll look shiny and melty and that’s how you’ll know.; Remove the pan from the oven and using a rubber spatula or the back of a spoon gently spread the chocolate into a smooth layer over the caramel.; Turn off the oven. I always forget so I thought I’d remind you.; Let stand until completely set, about 4 hours on the counter or 2 hours in the fridge.; Cut into squares, rectangles, parallelograms, or whatever shape you’re into. I won’t judge. Store in the refrigerator if there are any left.; – Adapted recipe courtesy of http://www.DietHood.com[/wpurp-searchable-recipe%5D